entrees

Tex-Mex Chicken & Vegetables

Combined with One Skillet Tex-Mex Chicken and Vegetables Seasoning Mix, chicken, vegetables and beans come together in a single skillet for an easy weeknight meal. Tastes great served up in tacos, rice bowls or over greens.
15 min
PREP TIME
15 min
COOK TIME
271
CALORIES
7
INGREDIENTS
5
Servings

INGREDIENTS

  • 1 pkg One Skillet Tex Mex Chicken and Vegetables
  • 2 tbsps (30 ml) oil, divided
  • 1 pound (500 g) boneless skinless chicken breast, cut into 1-inch cubes
  • 1 medium bell pepper, chopped
  • 1 can (540 ml) black beans, drained and rinsed
  • 1 can (341 ml) whole kernel corn, drained
  • 1/2 cup (125 ml) water

Preparation

  • 1 Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 5 minutes or until browned. Remove from skillet.
  • 2 Add remaining oil and pepper to skillet. Cook 3 minutes or until tender crisp. Add Seasoning Mix, beans, corn and water. Bring to boil. Return chicken to skillet.
  • 3 Reduce heat; cover and simmer 5 minutes or until chicken is cooked through (165°F/74°C), stirring occasionally.
  • 4 Test Kitchen Tip: Taco Night? Place cooked mixture in a flour tortilla and top with your favorite taco toppings such as sour cream, guacamole and salsa.

NUTRITION INFORMATION

(per Serving)

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